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WE'RE BACK and we're headed to Miami--The Titanic Microbrewery in Coral Gables (5813 Ponce de Leon Blvd 305-667-2537). Kevin Rusk, from Tobacco Road, recently expanded the stage at his new club, and we're gonna get gumbo all over it this Saturday, February 19th from 10 to 2. For our complete updated schedule, visit our website at .

WHAT A TRIP IT WAS! PERUVIAN GUMBO
Well, not really gumbo, but in Peru, the different cultures have been blended together long before the Spanish conquistadors ever came to South America. It is a country of many flavors. The Cathedrals are built on the foundations of the Inca temples, and the ancient culture is still the rootstock of Peru. The foundation is still there, and it's manifested to this day in the lives of the Andean people. Like the Creole in Louisiana, the customs and cuisine of Peru have blended into a rich "gumbo" of flavor. There was a great immigration from China in the 1800's. Since that time, the Cantonese and Peruvian recipes have melded together to make a hybrid cuisine called Chifa. Heavy on the soy sauce, with the Aji chili pepper giving a solid warmth to the dish. The Aji (ah' he) is not as hot as the Habanero or Datil peppers, but the flavor is very rich and warm, with lots of mid-range and low-end spice. Today the process continues.

In Cusco, the ancient Inca capital, you can get great pizza, Indonesian, Mexican, East Indian, French... you name it! All along side of the "comida typica" of maise, potatoes, and trout. As a matter of fact, the "comida typica" is very interesting indeed. At the Kusikuy Restaurant (Plateros#348-B, near the Plaza de Armas), I had Cuy al horno (roasted Guinea pig) stuffed with Andean mint. Guinea pig is not quite as gamey as squirrel, and not quite as funky as rat. (Actually, I've never had the rat, so they could have... they might have... naw, they wouldn't do that to a gringo tourist, would they?)

The best dinner I had in Peru was in Aguas Caliente. Also known as Machu Picchu, this charming little town is just a railroad with bars, restaurants, and markets on either side, like the old Wild West. There are actually three or four streets for foot traffic, and the buses to take tourists to the lost city of the Incas, Machu Picchu. No cars. Past the church in the square is Indio Felis. "Peruvian Food French Style", another Peruvian hybrid. Now I don't usually do upscale "Foraging on the Highway" deals, but this was sooooo good. Get this. We got a huge bowl of sopa criolla (creole soup), a salad of fresh fruit and veggies, with mate de coca and agua minerale. We each had an entree of mango trout--a whole baked trout served on a large platter of brandied mango. Lots of fresh bread, with a great bottle of Chilean wine, and flan for dessert. With tip--under 40 bucks total. After a day of climbing to the top of Huyanu Picchu, we were hungry. We ate all that food!

In our last gazette, I failed to mention the address of my buddy Mick's deli: The Caribbean Deli, 1220 1/2 Simonton St., Key West 305-294-6312

IT'S DÉJÀ VU IN SERIOUS REDUNDANCY
Remember the time we were lost in Montpelier (not Vermont) riding around trying to find the club, and we stopped at the light, and from the curb I hear, "Beeel!. What's up?" And my friend from the south of France says, "I know the place. Come on". Remember the time on I-75 in Knoxville, Tennessee, when the deputies were searchin the van for guns and drugs, and one of em says "Yer the Sauce Boss Aren't ya? Let these guys go they're personal friends with Jimmy Buffet!" Remember the time on top of the Eiffel Tower when Magic John's roommate from 30 years ago says " Hey, John, it's been a while"? It's déjà vu again. So I'm standing outside a coffee shop in Lima, Peru, and I hear, "Beel". Naw... I don't think so. "Beeeel", it comes again. I mean we had wrote the evening off. We were going to the hotel, and I hear it again, Beeeeeeeeel" I finally look around and it's Ximina and Jorge. ""Beel, we're going to a club right around the corner to listen to some Afro-Cuban jazz, and some friends of mine are playing with them. Uh... ok...why not...I love my life. There are so many connections of serendipity, that when it happens, I just have to go with it. We had such a great time in Peru.

YELLOW SQUASH WITH CRAB STUFFING
2 pounds Crab meat
1 small onion minced
1/2
cup parsley chopped
1/2 cup cracker crumbs
1/4 cup Liquid Summer Hot Sauce
1/2
cup mayo
1 egg
1 tbsp. mustard
2 tbsp. Worchester sauce
1/4 tsp. salt

Mix dry ingredients
Mix wet ingredients
Mix dry and wet ingredients together

Scoop out squash with a spoon
Stuff the Squash and bake at 350 degrees